Технологическая карта выращивания parsley в грунте

1. Preparation and sowing of seeds

Длительность этапа:10 дней

* Soil preparation. The soil in the greenhouse is thoroughly loosened and organic fertilizers (compost or manure) are added at a rate of 3-6 kg/m². Adjust the soil pH to 6.0-6.5 with lime materials if necessary.
* Application of mineral fertilizers. Apply mineral fertilizers (for example, diammonium phosphate 10-15 g/m², potassium sulfate 10-15 g/m² and ammonium nitrate 20-30 g/m²).
* Soil disinfection. The soil is treated with a solution of biofungicide 3-5 days before sowing. Biological control agents include Trichoderma, Bacillus subtilis preparations, and others.
* Seed preparation. Since parsley seeds germinate slowly due to their high essential oil content, there are several ways to speed up germination. The most common methods are soaking seeds in warm water at a temperature of 45 °C or bubbling.
* Sowing seeds. Sow in moist, loose soil to a depth of 1-2 cm. The sowing scheme is multiple rows with a distance of 15-20 cm between rows. The seeding rate is 2-3 g/m².

Перейдите и получите доступ к технологической карте выращивания и очень простой бесплатной ERP-системе для аграриев.

2. Germination

Длительность этапа:14 дней

* Thinning. After mass germination, seedlings are thinned, leaving a distance of 3-4 cm between plants in the row.
* Watering. Water the plants as the top layer of soil dries out.
* Fertilization. The first feeding is done after the first thinning with complex fertilizers at a rate of 1-2 g/liter of water.

Перейдите и получите доступ к технологической карте выращивания и очень простой бесплатной ERP-системе для аграриев.

3. Vegetative growth

Длительность этапа:45 дней

* Watering. Moderate, regular, as the top layer of soil dries out.
* Fertilization. Apply a solution of complex fertilizers (for example, N:P:K 20:20:20 at a rate of 1-2 g/liter of water).

Перейдите и получите доступ к технологической карте выращивания и очень простой бесплатной ERP-системе для аграриев.

4. Harvesting

Длительность этапа:90 дней

* Harvesting. Harvest parsley when the leaves reach the desired size. Parsley can be cut several times during the season, leaving a stem of at least 5 cm for subsequent growth. The recommended interval between cuts is 35-40 days. After harvesting, the product is packed in bags for sale.
* Fertilization. After each cutting, apply complex fertilizers to stimulate new growth.
* Watering. Moderate, regular, as the top layer of soil dries out.

Перейдите и получите доступ к технологической карте выращивания и очень простой бесплатной ERP-системе для аграриев.

5. Preparing the greenhouse for a new growing cycle

Длительность этапа:14 дней

* Cleaning the greenhouse. Remove all plant residues (leaves, stems, roots) to prevent the spread of diseases.
* Disinfection of the greenhouse. Disinfect greenhouse surfaces with safe disinfecting solutions aimed at destroying pathogens and pests.
* Cleaning and disinfecting equipment. Wash and disinfect all tools, shelves, containers, and instruments used during cultivation.
* Check and adjust the heating and ventilation system.
* Check and maintain the lighting system.
* Check drippers and irrigation systems. Clean water supply systems, drippers, and hoses to prevent clogs and infections.
* Preparing and disinfecting the soil. Sterilization (steam treatment or chemical processing) is carried out to destroy pathogens and pests.

6. Storage after harvesting

Длительность этапа:10 дней

Herbs should be cooled immediately after cutting to 1-4 °C to slow down wilting and respiration processes.

Перейдите и получите доступ к технологической карте выращивания и очень простой бесплатной ERP-системе для аграриев.